Chicken Stew with Herb Dumplings


Makes 4 servings


2 cans (about 14 ounces each) chicken broth, divided
2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced
1/2 cup sliced celery
2/3 cup all-purpose flour
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 large potato, unpeeled and cut into 1-inch pieces
6 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil
3/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
3/4 to 1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup whipping cream
1 cup biscuit baking mix
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried tarragon
1/3 cup milk


  1. Reserve 1 cup chicken broth. Combine carrots, onion, bell pepper, celery and remaining chicken broth in slow cooker. Cover; cook on LOW 2 hours.
  2. Stir remaining 1 cup broth into flour until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, 1 teaspoon basil, 3/4 teaspoon rosemary and 1/4 teaspoon tarragon to slow cooker. Cover; cook 4 hours or until vegetables are tender and chicken is tender. Stir in salt, black pepper and cream.
  3. Combine baking mix, 1/4 teaspoon basil, 1/4 teaspoon rosemary and 1/8 teaspoon tarragon in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover; cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.

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